Italian Wedding Soup

Oct 20, 2013 by

The first time I heard the name Italian wedding soup, I thought it was the kind of soup that is served at weddings. Come to find out that’s not the case. The original name for this soup is Minestra Maritata. Maritata is the Italian word for married. And this particular marriage is between the vegetables and the meat in the soup.

Ingredients

2 boxes (32 oz.) chicken broth
1 tbsp chicken base
1 cup diced carrots
1 tsp. minced garlic
1/2 bunch kale, stems removed, leaves cut into thin strips
1 lb. ground pork
2 small onion, minced
1/2 cup Parmesan cheese, plus more for serving
1 eggs
1/2 cup bread crumbs
1/2 tsp, garlic powder
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp oil
1 can (15 oz.) Northern white beans, drained

Instructions

Dice the carrots. Wash and remove the stems of the kale, cut into thin strips.

In a large pot combine the broth, carrots, 1 small minced onion, the kale and 1 tsp minced garlic. Bring to a boil, reduce the heat to low and simmer until the carrots are tender, 30 minutes.

In a large bowl, combine the ground pork, onion, the 1/2 cup cheese, the egg, bread crumbs, the 1 tsp. garlic, the 1/2 tsp. salt and 1/2 tsp. pepper. Mix well make 1-inch balls and place on a plate.

Set the skillet on medium-high add the oil. Then add the meatballs and cook until browned, about 5 minutes per side.

Add the meatballs and the white beans to the soup and simmer until the meatballs are cooked through, about 15 minutes.

 

Italian Wedding Soup
 
Prep time
Cook time
Total time
 
The first time I heard the name Italian wedding soup, I thought it was the kind of soup that is served at weddings. Come to find out that's not the case. The original name for this soup is Minestra Maritata. Maritata is the Italian word for married. And this particular marriage is between the vegetables and the meat in the soup.
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 6
Ingredients
  • 2 boxes (32 oz.) chicken broth
  • 1 tbsp chicken base
  • 1 cup diced carrots
  • 1 tsp. minced garlic
  • ½ bunch kale, stems removed, leaves cut into thin strips
  • 1 lb. ground pork
  • 2 small onion, minced
  • ½ cup Parmesan cheese, plus more for serving
  • 1 eggs
  • ½ cup bread crumbs
  • ½ tsp, garlic powder
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 tbsp oil
  • 1 can (15 oz.) Northern white beans, drained
Instructions
  1. Dice the carrots. Wash and remove the stems of the kale, cut into thin strips.
  2. In a large pot combine the broth, carrots, 1 small minced onion, the kale and 1 tsp minced garlic. Bring to a boil, reduce the heat to low and simmer until the carrots are tender, 30 minutes.
  3. In a large bowl, combine the ground pork, onion, the ½ cup cheese, the egg, bread crumbs, the 1 tsp. garlic, the ½ tsp. salt and ½ tsp. pepper. Mix well make 1-inch balls and place on a plate.
  4. Set the skillet on medium-high add the oil. Then add the meatballs and cook until browned, about 5 minutes per side.
  5. Add the meatballs and the white beans to the soup and simmer until the meatballs are cooked through, about 15 minutes.

 

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